Leftovers...what to do?

Leftovers...what to do?

Made a Roast Pork the other night (boneless Boston Butt; smeared top with coarse grind Deli Mustard-the kind with mustard seeds in it). It was good but the middle a little bit underdone (USDA now says to cook pork to 145degrees...think I'll cook to 150!).

So now I have more than half a pork roast & no real idea of what to do with it! (Daughter, her boyfriend & son ALL missed dinner that night!) Anybody have any ideas?

Freeze what you need to and use it in all sorts of ways.the subs mentioned above.....diced with rice and veggies as a Chinese style meal ( do it with that, scallions and some spices in a Chinese Steam Bun!) , diced fine added to spaghetti sauce. Added to Apples, Onions and Cabbage, cooked in chicken broth with some garlic and caraway seeds in a casserole style

And..if you think it has cooked enough but want it hot, after slicing, letting it "brew" in a pan of some almost boiling chicken broth (turn off he heat) for 3-4 mins gets it nice and warm and still juicy

Cut in chunks for either jambalaya or fried rice. For the fried rice - chopped green onion, couple of scrambled eggs, bacon fried and crumbled, mushrooms and bean sprouts (if you have them), I like low sodium tamari with it. The rice should be cooked several hours ahead and refrigerated before using (overnight is even better).

My favourite leftover dish from a roast (aside from hot sandwiches with fresh cut fries all swimming in gravy) is to make a hash the next day. Cube some (or all) of the meat, slice some leftover potatoes and onion into a frying pan with some butter, also add any leftover veggies. Serve with a salad if you wish and hopefully you still have some gravy from the roast to top it off.

PS- As you likely know you can make as much gravy as you like using stock from a grocery store to add to your drippings. Me obsessed with gravy ... noooooooooo